Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity

Figures & data

Table 1. Composition of the six experimental diets.

Tabla 1. Composición de las seis dietas experimentales.

	Diets^a
Ingredients (g/100 g)	Normal control	HF control	CM	Hydrolysate-L	Hydrolysate-M	Hydrolysate-H
Corn starch	62.1	51.9	51.3	51.3	51.3	51.3
Casein^b	14.0	14.0	–	–	–	–
Chicken meat	–	–	15.2	11.4	7.6	–
Chicken hydrolysate	–	–	–	3.8	7.6	15.2
Cellulose	5.0	5.0	5.0	5.0	5.0	5.0
Soybean oil	4.0	4.0	4.0	4.0	4.0	4.0
Palm oil	–	10.0	8.7	8.7	8.7	8.7
Sucrose	10.0	10.0	10.0	10.0	10.0	10.0
Choline bitartrate	0.25	0.25	0.25	0.25	0.25	0.25
L-cystine	0.18	0.18	0.18	0.18	0.18	0.18
AIN-93VX vitamin mix	1.0	1.0	1.0	1.0	1.0	1.0
AIN-93 M mineral mix	3.5	3.5	2.9	2.9	2.9	2.9
Cholesterol	–	0.2	0.2	0.2	0.2	0.2

^aThe diets were isonitrogenous and contained 12.6 g of crude protein per 100 g of diet.

^bThe crude protein in casein was 90.3 g/100 g.

^aLas dietas fueron isonitrogenas y contaron con 12.6 g de proteína cruda por cada 100 g de dieta.

^bLa proteína bruta en caseína fue de 90.3 g/100 g.

Table 2. Molecular weight distribution of chicken hydrolysate.

Tabla 2. Distribución del peso molecular del hidrolizado de pollo.

Molecular weight range (Da)	Content (%)
> 10000	0.06
5000–10000	0.67
3000–5000	1.32
1000–3000	9.90
600–1000	12.52
300–600	25.25
< 300	50.28

Table 3. Amino acid profiles (mg/100 g) of chicken meat and chicken hydrolysate.

Tabla 3. Perfiles de aminoácidos (mg/100 g) de la carne de pollo y el hidrolizado de pollo.

	Total amino acids		Free amino acids
Amino acid	Chicken meat	Chicken hydrolysate	Chicken meat	Chicken hydrolysate
Aspartic acid	8370	8378	131	916
Threonine	3851	3896	130	645
Serine	3333	3349	150	617
Glutamic acid	13338	13892	309	2997
Glycine	3814	4029	126	261
Alanine	5200	5489	237	1071
Cystine	722	612	ND	145
Valine	4320	4154	121	606
Methionine	1779	1872	29	898
Isoleucine	3881	3924	80	693
Leucine	6630	7390	130	2391
Tyrosine	2863	2883	90	701
Phenylalanine	3358	3005	66	1006
Lysine	7902	8123	208	990
Histidine	3235	3242	84	325
Arginine	5868	5780	147	961
Proline	3022	2706	144	308
Hydroxyproline	ND	ND	15	18
Tryptophan	950	785	ND	205
Total	82436	83511	2197	15754

ND represents not detected. The concentrations of anserine and carnosine in chicken meat were 1336 and 1102 mg/100 g, respectively, while chicken hydrolysate contained 4520 and 1325 mg/100 g, respectively.

ND significa no detectado. Las concentraciones de anserina y carnosina en la carne de pollo fueron de 1,336 y 1,102 mg/100 g, respectivamente, mientras que en el hidrolizado de pollo fueron de 4,520 y 1,325 mg/100 g, respectivamente.

Figure 1. Relative in vitro bile acid binding capacity of chicken hydrolysates at different concentrations.^a-e Means with different letters are significantly different (p < 0.05).

Figura 1. Capacidad relativa de fijación de ácidos biliares in vitro de hidrolizados de pollo a diferentes concentraciones.^a-e Las medias con diferentes letras son significativamente diferentes (p < 0.05).

Table 4. Changes in serum lipid profiles among different dietary groups.

Tabla 4. Cambios en los perfiles de lípidos séricos entre los diferentes grupos dietéticos.

Groups	TG (mg/dL)	TC (mg/dL)	HDL-C (mg/dL)	LDL-C (mg/dL)	HDL-C/LDL-C
NC	113.5 ± 23.4^a	109.8 ± 22.3^a	47.4 ± 6.1^a	34.2 ± 5.6^a	1.41 ± 0.28 ^c
HF	290.4 ± 31.1^d	300.9 ± 20.6^d	57.1 ± 8.3^b	164.2 ± 40.9 ^c	0.36 ± 0.07^a
CM	261.9 ± 39.6 ^cd	290.9 ± 19.1 ^cd	57.2 ± 6.7^b	135.0 ± 37.4^bc	0.46 ± 0.13^ab
Hydrolysate-L	244.4 ± 35.3^bcd	283.9 ± 44.3 ^cd	57.1 ± 10.1^b	138.2 ± 48.0^bc	0.46 ± 0.18^ab
Hydrolysate-M	224.7 ± 54.4^bc	262.3 ± 24.9^bc	55.6 ± 5.2^b	116.9 ± 21.4^b	0.45 ± 0.03^ab
Hydrolysate-H	191.5 ± 40.2^b	239.9 ± 17.5^b	58.2 ± 2.1^b	114.6 ± 28.8^b	0.54 ± 0.15^b

^a-dValues (means ± SD, n = 8) in the same column followed by different superscripts are significantly different (p < 0.05).

^a-dLos valores (media ± DE, n = 8) en la misma columna, acompañados de diferentes superíndices, son significativamente diferentes (p < 0.05).

Figure 2. Variations in (A) total lipids and (B) histological analysis (400X) of livers among different dietary groups. CV represents the central vein.^a-d Means with different letters are significantly different (p < 0.05).

Figura 2. Variaciones en (A) lípidos totales y (B) análisis histológico (400X) de los hígados entre los diferentes grupos dietéticos. CV significa vena central.^a-d Las medias con diferentes letras son significativamente diferentes (p < 0.05).

Table 5. Changes in fecal total lipids and bile acid among different dietary groups.

Tabla 5. Cambios en los lípidos fecales totales y los ácidos biliares entre los diferentes grupos alimentarios.

Groups	Fecal total lipids (mg/day)	Fecal bile acid (mg/day)
NC	17.7 ± 2.9^a	5.8 ± 0.6^a
HF	27.2 ± 4.4^b	9.4 ± 0.7^b
CM	25.4 ± 6.5^b	10.7 ± 0.5 ^c
Hydrolysate-L	27.0 ± 6.4^b	11.7 ± 0.5 ^c
Hydrolysate-M	33.1 ± 5.0^bc	17.3 ± 1.3^d
Hydrolysate-H	36.7 ± 10.0 ^c	25.4 ± 1.6^e

^a-eValues (means ± SD, n = 8) in the same column followed by different superscripts are significantly different (p < 0.05).

^a-eLos valores (medias ± DE, n = 8) en la misma columna, acompañados de diferentes superíndices, son significativamente diferentes (p < 0.05).